Jeong Suyeon, Lee Hyun-Gyu, Cho Chi Heung, Yoo SeungRan
Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
J Food Sci. 2021 Mar;86(3):1004-1013. doi: 10.1111/1750-3841.15626. Epub 2021 Feb 13.
As natural polyphenols have been known to have the deodorizing activity, the deodorizing properties and mechanisms of action of polyphenols, the main constituents of green tea extract (GTE), black tea extract (BTE), and grape seed extract (GSE), against volatile sulfur compounds (VSCs) in kimchi were investigated. Six VSCs were targeted and detected to be in high abundance in kimchi. The deodorizing activity (%) toward VSCs was found to be in the following order: GSE (58.4 to 91.8) >GTE (37.6 to 73.8) >BTE (28.4 to 60.3). This was attributed to the high phenolic (892.6 ± 10.5 mg GAE/g) and flavonoid (666.5 ± 23.9 mg CE/g) contents in GSE, that is, polymeric proanthocyanidins (85.97%). Particularly, the hydroxyl groups in the polyphenols showed deodorizing activity against VSCs via a sulfur-capture reaction. For packaging applications, deodorization films based on GSE and polycaprolactone were developed, and the GSE/polycaprolactone 20% films exhibited strong deodorizing effects (54.9 to 99.8%) against kimchi VSCs.
由于已知天然多酚具有除臭活性，因此研究了绿茶提取物（GTE）、红茶提取物（BTE）和葡萄籽提取物（GSE）的主要成分多酚对泡菜中挥发性硫化合物（VSCs）的除臭特性及作用机制。研究针对六种VSCs进行检测，发现它们在泡菜中含量很高。结果发现，多酚对VSCs的除臭活性（%）顺序如下：GSE（58.4至91.8）>GTE（37.6至73.8）>BTE（28.4至60.3）。这归因于GSE中高含量的酚类物质（892.6±10.5mg GAE/g）和黄酮类物质（666.5±23.9mg CE/g），即聚合原花青素（85.97%）。特别是，多酚中的羟基通过硫捕获反应对VSCs表现出除臭活性。为了用于包装应用，开发了基于GSE和聚己内酯的除臭薄膜，GSE/聚己内酯20%的薄膜对泡菜VSCs表现出很强的除臭效果（54.9至99.8%）。
